Creamy Chocolate Fudge
Is there anything more decadent than chocolate fudge? You can make this treat and keep it in your freezer until the holidays. Be sure to use a stand mixer—I burnt out the motor of my hand mixer when I tried it on this recip. Now that's thick and delicious fudge! —Joan Airey, Rivers, Manitoba
Can you freeze Creamy Chocolate Fudge?
Freeze fudge in freezer containers, separating layers with waxed paper. To use, thaw in refrigerator before serving.
Ingredients
- 1 teaspoon plus 1 cup butter, divided
- 4 cups semisweet chocolate chips
- 1 jar (7 ounces) marshmallow creme
- 4-1/2 cups sugar
- 1 can (12 ounces) evaporated milk
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts, optional
Directions
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1Line a 15x10x1-in. pan with foil; grease foil with 1 teaspoon butter. Place chocolate chips, remaining butter and marshmallow creme in bowl of a stand mixer.
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2In a large heavy saucepan, combine sugar and milk. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 8 minutes. Slowly add sugar mixture to chocolate mixture, beating on medium speed until fudge begins to hold its shape, 3-5 minutes. Beat in vanilla. If desired, stir in walnuts. Spread into prepared pan. Refrigerate, covered, until firm, 1-2 hours.
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3Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Layer between waxed paper in an airtight container; refrigerate.
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